Grilled celery root with horseradish mousse and chestnuts (serves 2).For the malt oil:
2 tablespoons malt powder 1/4 cup vegetable oil
For the horseradish horseradish
Hardy perennial plant (Armoracia lapathifolia) of the mustard family, native to Mediterranean lands and grown throughout the temperate zones. Its hotly pungent, fleshy root is used as a condiment and is traditionally considered medicinal. mousse:
2 tablespoons grated horseradish 1/2 cup heavy crearn, whipped to stiff Salt to taste
1 small celery root trimmed cut into 1/2-inch-thick slices 1/2 cup horseradish mousse, from above 4 fresh chestnuts, scored and roasted 10 hazelnuts; roasted peeled quartered Salt to taste
For the garnish:
* Mall oil, from above
* available from koppertcress.com (631) 734-8500
For the malt oil: Puree pu·rée or pu·ree
tr.v. pu·réed or pu·reed, pu·rée·ing or pu·ree·ing, pu·rées or pu·rees
To rub through a strainer or process (food) in a blender.
n. ingredients in blender on high speed for 10 minutes. Reserve
For the horseradish mousse: Fold horseradish into cream. Season with salt Reserve
To serve: Prepare and heat grill. Season celery root with salt and grill until tender, deeply caramelized and a little charred on both sides. Slice into Verb 1. slice into - move through a body or an object with a slicing motion; "His hand sliced through the air"
go, locomote, move, travel - change location; move, travel, or proceed, also metaphorically; "How fast does your new car go?"; "We 1/4 -inch-thick strips. Plate as shown, starting with mousse. Garnish with oil, chestnuts, cress and salt